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Easy Vegan Coleslaw

Tangy, slightly sweet, and creamy vegan coleslaw made with 8 simple ingredients.

Easy vegan coleslaw in a white bowl with red cabbage, green cabbage, and carrots.

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Is it even summer without baked beans and a good coleslaw recipe to bring to a BBQ or potluck? This was a recipe requested many times after I posted this sloppy joes recipe and I’m here to deliver!

This recipe is super easy to make with a flavorful dressing.

Ingredients for coleslaw on a wooden tray.

Ingredients

  • Shredded cabbage
  • Shredded carrots
  • Vegan mayo
  • Apple cider vinegar
  • Maple syrup or organic cane sugar
  • Celery seed
  • salt and pepper to taste

Classic coleslaw dressing calls for mayonnaise and sometimes dairy, but it is so easy to make coleslaw vegan. It is basically as simple as swapping in vegan mayo. My favorite brands are Just Mayo and Hellmann’s Vegan Mayo (Hellmann’s is also known as Best Foods in other locations.) Some other brands of vegan mayo are Vegenaise and Mindful.

But the secret to a good coleslaw isn’t just the creamy mayo – we also need some tangy and sweet flavors. For the acidity, apple cider vinegar does the job! You could also use white vinegar, but I prefer the extra flavor ACV offers. You can use maple syrup or organic cane sugar for the hint of sweetness always found in coleslaw.

We could stop there, but celery seed, salt, and pepper add a good punch of additional flavor to the coleslaw dressing. No weirdly-sweet-but-still-bland supermarket-esque coleslaw here. But if you truly hate the flavor of celery, just leave out the celery seed and it will still be delicious.

Easy vegan coleslaw in a white bowl with red cabbage, green cabbage, carrots and vegan mayo.

Best Type of Cabbage to Use

While the flavors are super important, let’s not forget about the base for our coleslaw: cabbage and carrots.

The type of cabbage traditionally used in coleslaw is green cabbage – sometimes in addition to red cabbage (which is actually purple.) These types are more resistant to sogginess than other cabbages. I like to use both red and green for the beautiful color contrast.

If you have some Brussels sprouts you need to use up, you can shred ’em and add ’em in, too! I’ve done this a couple times and love the flavor/texture variation.

Instructions

To shred cabbage, cut the head into quarters and cut off the core. Then, taking a sharp knife, thinly slice the cabbage. You can also use a mandolin slider which is quicker and easier.

Don’t have time to shred cabbage? With the pre-packaged salad mixes, grocery stores also carry a coleslaw mix. At my usual store, I found a mix of shredded green cabbage & carrots. But some also carry the green cabbage, red cabbage, and carrot trio.

Quick and simple vegan coleslaw in a white bowl with red cabbage, green cabbage, and carrots.

Substitutions

If you would prefer a low-fat coleslaw, I have a recipe for oil-free “mayo” that will fit the bill. The recipe is also soy-free and nut-free – it’s made with white beans and other flavors like dijon mustard to achieve that mayo taste. I love using it in this potato salad recipe.

Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

Easy vegan coleslaw in a white bowl with red cabbage, green cabbage, and carrots.

Easy Vegan Coleslaw

Karissa Besaw
8-ingredient vegan coleslaw recipe with a tangy, creamy dressing full of flavor.
5 from 2 votes
Prep Time 20 minutes
Resting time 1 hour
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine Vegan
Servings 8
Calories 113 kcal

Ingredients
  

  • 4 cups shredded cabbage
  • 1 cup shredded carrots
  • ½ cup vegan mayo
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup or organic cane sugar
  • ½ teaspoon celery seed or celery salt
  • salt and pepper to taste

Instructions
 

  • To shred the cabbage: Cut the head of cabbage into quarters, then cut out the core. Using a sharp knife, slice the cabbage into very thin strips. Or, you could use a mandolin.
  • Toss all of the ingredients together in a large bowl.
  • Cover and refrigerate for at least 1 hour before serving.
  • Store in the fridge for up to 3-5 days.

Notes

  • I used 3 cups of green cabbage and 1 cup of red cabbage.
  • 1 medium-head of cabbage shredded typically yields 4-5 cups.
  • Alternatively, you could purchase a bag of coleslaw mix from the store. Use 5 cups to replace the cabbage and carrots.

Nutrition

Calories: 113kcalCarbohydrates: 6gProtein: 1gFat: 9gSaturated Fat: 1gSodium: 98mgPotassium: 116mgFiber: 1gSugar: 3gVitamin A: 2707IUVitamin C: 14mgCalcium: 24mgIron: 1mg
Did you try this recipe?Let us know how it was!

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